Cover loosely with waxed paper and place in freezer for 10-15 minutes. Prepare chocolate cake: In a large bowl combine first 5 ingredients together. In a small bowl, mix together the next 6 ingredients.

Pour wet ingredients into dry and mix until incorporated. Do not over mix.

In a stand mixer or using an electric beater, beat egg whites until soft peaks form.

Using a rubber spatula, fold egg whites into cake batter.

Batter may be a little lumpy, do not over mix.

Pour batter into a 10 inch spring form nonstick pan.

Remove cookie dough from freezer and evenly drop into cake batter.

Bake 45 minutes or until top of cake cracks and a toothpick inserted in center comes out clean. Cool for an hour on a wire rack.

Once cooling, make the chocolate drizzle by set a small bowl over a pot of barely simmering water.

the 70% cocoa or higher is better for you, but more bitter as well, usually has less sugar in them but not always but health wise better to use higher cocoa %. And yes to the other pans, they would be fine. You would have to grease them, butter or spray them so that is why I used a springform so I wouldn’t have to do that.

I am looking for recipes to help cut out the white refined sugar but not just for clean eating, this is for my son who shows some signs of not being able to focus at school, possibly add, or something similar is going on. After talking with several moms in similar situations, and the pediatrician and a counselor, I keep hearing remove the sugar, gluten, etc. We use Stevia in the raw, but your recipe says it has 29g of sugar per serving… how do you distinguish between sugars that can lead to lack of focus and hyperactivity and which ones do not?

Hi Amy, this is an indulgent recipe using brown rice syrup. If you look at other recipes I have that use stevia and fruits to sweeten you will find the sugars to be less than in this cake. When you look at the total grams of sugar you should look as to where they are coming from. If they are coming from fruit obviously which is natural sugars my guess would be for your son those would be more beneficial and not like sugars in packaged goods. Here’s an article I wrote about the 3 refined sugar free sweeteners I use and why i use them, hope that helps! http://www.sugarfreemom.com/recipes/top-3-refined-sugar-free-sweeteners/

I was so thrilled to see this. I have been craving chocolate cake for months now and looks like I will be able to have a slice now 🙂 A couple of questions, I live in okinawa, Japan and it is hard to find a lot of stuff here. For example I can not happen to find 70% or more cocoa chocolate chips. I have only 60% cocoa chocolate chips or bars that are 72%. Would you recommend I use the chips or chop the bar and use that instead? Also I do not have vanilla liquid stevia. I only have the stevia packets and the dark chocolate liquid stevia, which one should I use? Or would you reccomend I just use regular vanilla? Thank you!

You’re welcome! It is really your preference on the chocolate chips, the 72% bar is better for you but either way you aren’t using much chocolate chips so it might be easier to just use the ones you have. You can most definitely use the chocolate liquid in place of the vanilla liquid I suggested.

We’d also appreciate any ideas to substitute for Greek yogurt. This sounds like a fabulous recipe for special occasions! Our daughter has dairy allergy though — so we’re wondering how we could adapt it. Also wondering…those yummy little cookie dough bites…could you bake them on their own another time (keep frozen for convenience)?

Thank you so much for all your recipes I look forward to seeing them every day!

Hey! I’m Heather– I help to admin Amazing Recipes where you submitted this gorgeous cake and I just had to come tell you how COMPLETELY AWESOME it is!!! I seriously needed to read the ingredient list to see it for myself! Totally amazing. Thank you for sharing such a super recipe!!

I’m sorry, but I made this cake for my husband’s birthday today, and even followed all the directions step by step, and it was AWFUL! It is definitely not a delicious clean treat….ugh…it was the dryest, most cardboard tasting cake we’ve ever had! So disappointed. Will not ever be making this again. I have made plenty of clean treats that really don’t taste clean at all, but this one tasted way way way too healthy…well, what the layperson thinks “healthy” tastes like. I make clean food all the time, and it is really delicious, but this cake, no way. Sorry to be so blunt and honest, but we were both really excited when we saw the picture and the recipe, and were so disappointed on such a special day for my hubby :-(. He says…”That cake sucked!”

Wow I’m really sorry you and hubby didn’t enjoy the cake and I’m really shocked as well since I fed it to my entire Italian non clean eating family of 16 and everyone loved it. Did you use substitute anything in the recipe? What kind of chocolate chips did you use? Others beside myself have made this and loved it, you can read the review link back below as well as a comment above saying it came out awesome. Maybe the brown rice syrup as a sweetener isn’t sweet enough for both of you.

Delicious cake Brenda! My daughter wanted a healthy cake for her birthday and she said it hit the mark. The only thing was the center did not bake all the way and was like a molten cake. Baked it at 375 for 40 min in a convection oven and the outside was getting very dry looking and it seemed the inside was done. My springform is a 9″ instead of a 10″ so maybe it was too thick but she loved it anyway!!! Thanks!

I made this cake for my niece’s birthday and, sorry to say, it does not taste good. Thank goodness we had ice cream with it, and I put buttercream iceing on top of it. It saved the cake in the end. The middle didn’t cook though but I didn’t want it to cook for much longer. I will not be making this again or giving this recipe to anyone.

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